food Slug & drink
big taste, LOW FAT
New year, New You
Keep it healthy with these delicious suppers from author of The Skinny French Kitchen, Harry Eastwood
only 227 calories Warm winter salad of roasted beetroot, fig and feta with toasted almonds Serves 4 Preparation time 10 minutes Cooking time 40 minutes Calories 227 Sat fat 4g
*5tbsp balsamic vinegar *2tbsp olive oil *4 large beetroot, washed, ends cut off and each cut into six wedges *1tbsp acacia honey (or other mild, runny type) *Sea salt
*2 large handfuls baby rocket leaves *1 red onion, finely sliced *Black pepper *3 small figs, quartered *80g feta, crumbled *30g toasted almond flakes
1 Preheat your oven to 180°C/350°F/gas mark 4 and line a baking tray with kitchen foil. 2 Combine 4tbsp balsamic vinegar with 1tbsp olive oil in a bowl, then add the beetroot segments and toss to coat. Tip the beetroot on to the baking tray and cook in the middle of the oven for 40 minutes, or until the beetroot is tender. 3 Remove the beetroot from
the oven, transfer to a large bowl and drizzle with the honey. Add a generous pinch of salt and toss together. Stir in the rocket, red onion and remaining balsamic vinegar and olive oil. Season with black pepper. 4 Divide the salad between four plates and scatter over the figs, feta and toasted almonds. Serve while the beetroot wedges are still warm. →
Fabulousmag.co.uk
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